Double Chocolate Zucchini Loaf Cake

chocolate zucchini cake slices.

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Chocolate zucchini loaf cake is rich, decadent, and easy to make. It’s a great way to use zucchini for a delicious dessert.


  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ cups granulated sugar
  • 1 cup milk (see note)
  • 6 tablespoons unsalted butter, melted 
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup grated zucchini (about 1 medium)
  • 1 cup chocolate chips
  • Flaky sea salt, optional for garnish


  1. Preheat the oven to 350°F. Spray a 9×5″ loaf pan with non-stick cooking spray (see note).
  2. Whisk the flour, cocoa powder, baking powder, and granulated sugar in a large bowl.
  3. Mix the milk, melted butter, eggs, and vanilla in another bowl.
  4. Add the wet ingredients to the dry and mix until theyre combined– make sure not to overmix. Fold in the zucchini and chocolate chips.
  5. Transfer the batter to the prepared loaf pan and bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean. Sprinkle a pinch of flaky sea salt over the top if using.
  6. Remove the cake from the oven and allow it to cool in the pan before removing it.
  7. Store the zucchini bread in an airtight container in the fridge for up to three days.


Generously spray the pan with cooking spray so the cake releases easily once baked. Or, you can line the pan with parchment paper if you prefer.

I use skim milk for this recipe, but you can use any kind you like, including dairy-free milk like almond or oat milk.

Although it’s tempting to slice the cake while it’s warm, it’s best to let it cool to room temperature. The cake will be hard to remove from the pan if it’s still warm, and the flavor will be better once it’s cool.

The cake will keep at room temperature for a few days or so or a little longer than that in the refrigerator. You can freeze it, too. Wrap the whole loaf in plastic wrap and store it in a freezer bag. I also like to freeze individual slices for single servings later. Wrap them in plastic wrap and store them in a bag.